I used this basic recipe, but I used chicken tenders (very little pounding to get them thin enough) instead of breast halves, regular white button mushrooms, a can of chicken broth instead of stock, a recipe and a half of the sauce, and parsley instead of chives. I just used what I had on hand, but I bet it would really be good with stock and the mixture of mushrooms.

Sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 of the cutlets and cook until golden brown, about a minute or two per side. Remove chicken to a plate. Add another tablespoon and olive, if needed. Sauté the remaining chicken.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add a tablespoon of the olive oil. Add the mushrooms and sauté until tender and the juices evaporate, roughly 3 minutes. Season with kosher salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth. Simmer until reduced by half, about 4 minutes. Return the chicken to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Then season the sauce with salt and pepper, to taste.

Serve with pasta or over rice. I usually make spaghetti with olive oil and garlic and serve with a nice, crusty baguette.

Heat some extra-virgin olive oil & a few pats of butter in a non-stick pan until hot, but not smoking. Cook chicken (in batches if necessary) approx. 3-4 minutes on each side - depending on thickness - until cooked thru & lightly browned. Transfer to plate/platter & place in oven to keep warm.

Add additional olive oil & butter to pan, if necessary, & add mushrooms. Cook until mushrooms have given up their liquid & are “just” starting to brown a bit. Stir in Marsala wine, dash of chicken stock, & a little more butter.